Mycotoxins in food chain: Risk assessment and importance for public health

Milićević, Dragan; Nedeljković-Trailović, Jelena; Mašić, Žoran

doi:10.5937/tehmesa1401022m

Cited by 12 publications

(7 citation statements)

References 11 publications

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“…Pork consumption has historically been a significant source of human exposure to OTA, primarily in the East Europe. Unlike other mycotoxins, OTA has the potential to bioaccumulate in a monogastric organism, which explains its common presence in edible pig tissues and pork meat [25,26].…”

Section: Major Tmp Mycotoxinsmentioning

confidence: 99%

Pathways of Mycotoxin Occurrence in Meat Products: A Review

et al. 2021

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Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.

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Section: Major Tmp Mycotoxinsmentioning

confidence: 99%

Pathways of Mycotoxin Occurrence in Meat Products: A Review

et al. 2021

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“…Most mycotoxins are relatively heat-stable in the conventional food processing temperature range (cooking, baking, frying, roasting), and thus, they remain in the final product (Udovicki et al, 2018;Carballo et al, 2019). Therefore, human contamination with mycotoxins can occur directly through the consumption of foods containing mycotoxins or indirectly (carry-over) through consumption of mycotoxins and/or their metabolites from animal tissues, milk and eggs (Zadravec et al, 2020: Milicevic et al, 2014 Ingestion of mycotoxin-contaminated food/feed results in a disease (mainly subclinical) known as mycotoxicosis. Depending on the mycotoxin's toxicity, its concentrations in food, the duration of exposure, and the age and nutritional status of the at-risk individual, mycotoxin health-related risks range from acute to chronic (mutagenic, teratogenic, carcinogenic) manifestations in both animals and humans (Datsugwai et al, 2013;Richard, 2007).…”

Section: Most Susceptible Cropsmentioning

confidence: 99%

“…Unlike the other monitored mycotoxins, OTA has the potential to bioaccumulate in animals' bodies, and thus, contamination of animal feeds by OTA results in the presence of residues in edible tissues (kidneys and liver, in particular), which are often used in the meat industry (Milicevic et al, 2014). OTA levels in cow milk are low due to efficient degradation of OTA in the rumen.…”

Section: Ochratoxin Amentioning

confidence: 99%

Current Status of Mycotoxin Contamination of Food and Feeds and Associated Public Health Risk in Serbia

Milićević¹,

Udovički²,

Petrović³

et al. 2020

Meat Technology

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Mycotoxins are chemical hazards of microbiological origin, produced mainly by filamentous fungi during their secondary metabolism. The role of mycotoxins has been recognized in the aetiology of a number of diseases, particularly cancers that belong to non-communicable diseases (NCDs). The NCDs have a leading and growing contribution to preventable deaths and disability across the globe. The NCDs are known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. Following the increased interest in health effects caused by synergisms between natural and synthetic contaminants along the food chain, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers and consumers in the future. Considering that their presence in food depends strongly on climatic conditions, in Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and attempt to highlight the latest trends and projections for mycotoxin reduction from a Serbian perspective.

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“…the economic losses due to lack of adaptation strategies of Serbian agriculture to climate change, our survey revealed the importance of developing preventive models to prevent food contamination by molds and mycotoxins. 36 Knowledge of environmental factors which support fungi to colonize, grow and interact with plants is important in order to better understand the variation in the population structures of mycotoxigenic fungi and their ability to produce mycotoxins. Climate change has the potential to increase the risks from new fungal genotypes in mycotoxin production, even if these are not currently involved in food and feed safety.…”

Section: Correlations Between Meteorological Factors Maize Productivmentioning

confidence: 99%

Impact of climate change on aflatoxin M1 contamination of raw milk with special focus on climate conditions in Serbia

et al. 2019

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Background The impact of climate change has been identified as an emerging issue worldwide owing to potential effects that can provoke changes in the nature and occurrence of food safety hazards. Mycotoxins are a group of naturally occurring toxic substances produced by several genera of filamentous fungi, among which, primarily aflatoxins, fumonisins, ochratoxins, trichothecenes and zearalenone are of the greatest concern owing to their negative impact on human health, animal productivity and international trade. Results Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia may be supporting factors for contamination of crops by various species of toxigenic fungi and their related mycotoxins. In this study, principal component analysis (PCA) and multivariate analyses were used as powerful tools allowing better understanding of the range of climate factors impacting on crop contamination by mycotoxins. Among the selected environmental variables, temperature and moisture significantly influenced aflatoxin production. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change. Thus climate change effects on mycotoxigenic fungi and mycotoxin contamination are now receiving scientific attention, especially from a risk analysis perspective. Conclusion This paper evaluates the available information on the influence of climate change on mycotoxin contamination, especially aflatoxin M1 (AFM1). In addition, this investigation should beneficially contribute to more accurate predictions of the regional risk from mycotoxins in future decades. © 2019 Society of Chemical Industry

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Mycotoxins in food chain: Risk assessment and importance for public health

Cited by 12 publications

References 11 publications

Pathways of Mycotoxin Occurrence in Meat Products: A Review

Pathways of Mycotoxin Occurrence in Meat Products: A Review

Current Status of Mycotoxin Contamination of Food and Feeds and Associated Public Health Risk in Serbia

Impact of climate change on aflatoxin M1 contamination of raw milk with special focus on climate conditions in Serbia

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